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Cookie finger

23 Aug 2015

Recipe

With consumers expecting to spend even more time at work and on the road, it is crucial that baked goods are portable and easy-to-eat! Here is a healthy, tasty and convenient snack to indulge your customers!

Ingredients

1000 g of Puratos Tegral Satin Whole grain Cake

450 g of Puratos Aristo Primeur Croissant

400 g of flour

220 g of whole eggs

Working method

Mix all the ingredients to obtain a smooth consistency.

Laminate the cookie dough at 2.5 mm then spread on a flat tray.

Cut bands of 7 cm.

In the middle of each bands, pipe a line of Cremfil Ultim Chocolateand a line of Vivafil Raspberry then fold the side on top of the filling.

Place in the freezer.

When it’s frozen turn the bands and cut it every 10 cm.

Brush a little water to stick PatisFrance Batonnets Pistaches.

Bake at 170°c for approximately 20 minutes.

When it’s cold, dip one side in the melted Carat Coverlux Dark.

For more background information, baked goods inspirations and tips and tricks, contact your local Puratos representative!